This zucchini tomato pasta is the easiest way to use up the zucchini from your garden. I mean, who doesn’t like a quick and delicious weeknight dinner?!
Hey friends! How are we doing this week? Not going to lie, I’ve felt the pull to go back to that quarantine funk I’ve been fighting these past few days, but I’m trying to stick to the shifts that help… less news, less social media, more workouts, more reading, and more COOKING! 2020 has definitely made it harder to come up with content – there are only so many places in my apartment for photos, and writers block is real when it feels like the world is falling apart. But one consistent love throughout all of this? Cooking delicious recipes!
If you’re new around here, recipes have always been a staple in my content. It’s also a huge reason why I started Lake Shore Lady in the first place, it’s how I got on The Today Show (bucket list moment!), and sharing the things I make up in my kitchen is so fun for me. That being said, food photography is way harder than it looks – especially in a dark kitchen that is, ummm… not pretty š But ever since the lockdown forced us to be at home more than usual, I’ve really prioritized pulling out these background boards to make it look like I have a nice bright kitchen (trickery!) and testing new ideas even if they’re simple. Like this zucchini tomato pasta. SO EASY. SO GOOD.
zucchini tomato pasta
ingredients
1 shallot, minced
2 zucchini, sliced into thin half moons
1 tbsp olive oil
1 (heaping) cup of cherry tomatoes, chopped
2 tbsp basil, chopped
1 clove garlic, minced
1/2 lb brown rice fusilli (regular pasta works too!)
Salt and pepper, to taste
Parmesan cheese, to taste
instructions
step 1
Cut zucchini and shallot.
step 2
Cook your pasta according to the package instructions. Set aside 1/4 cup of pasta water before draining.
step 3
Add 1 tbsp of olive oil and add zucchini and shallot. Season with salt and cook for 5-10 minutes over medium high heat. (If you prefer them to get softer and/or more golden, just cook to your liking!)
step 4
Once your zucchini is tender, turn the heat down to low and add chopped tomatoes, garlic, and basil. Add 1/4 cup pasta water and stir everything together for a minute or two. Then season with salt and pepper.
step 5
Serve with parmesan cheese on top!
Zucchini Tomato Pasta
Ingredients
- 2 zucchini, sliced into thin half moons
- 1 shallot, minced
- 1 tbsp olive oil
- 1 heaping cup cherry tomatoes, chopped
- 1 clove garlic, minced
- 1/2 lb brown rice fusilli (regular pasta works too!)
- 2 tbsp basil, choppedāØ
- Salt and pepper, to taste
- Parmesan cheese, to taste
Instructions
1. Cut zucchini and shallot.
2. Cook your pasta according to the package instructions. Set aside 1/4 cup of pasta water before draining.
3. Add 1 tbsp of olive oil and add zucchini and shallot. Season with salt and cook for 5-10 minutes over medium high heat. (If you prefer them to get softer and/or more golden, just cook to your liking!)
4. Once your zucchini is tender, turn the heat down to low and add chopped tomatoes, garlic, and basil. Add 1/4 cup pasta water and stir everything together for a minute or two. Season with salt and pepper.
5. Serve with parmesan cheese on top!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 360 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 2mg Sodium: 208mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 7g Sugar: 8g Sugar Alcohols: 0g Protein: 11g
Want to remember this Zucchini Tomato Pasta recipe later? Pin the image below!
PS. You might also like Vegetarian Zucchini Taco Boats, Roasted Zucchini and Baked Turkey Meatballs, Zucchini Chicken Enchiladas, and Crock Pot Lasagna with Zucchini.
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